Earthly Eating Random Recipes Post
1. Hot Honey Chicken Wings
Serves: 3
3 lbs. chicken wings, with tips cut off
1 cup honey
1/4 cup soy sauce
3 tbs. oil
Place the wings in a large baking dish. Mix honey, soy sauce and oil and heat until mixed well. Pour the mixture over the wings and bake at 350 degrees for 45 minutes. Baste often during the cooking time. Serve hot.
2. Mexican Dip
Serves: 12
1 (8 oz. pkg) cream cheese, softened
1 can beanless chili
1 can salsa
1 small onion, chopped
1 pkg. Monterey Jack cheese, grated
Assemble the ingredients in a casserole dish in order from the top. Bake at 350 degrees for 20 minutes or until the cheese is melted. Serve with chips.
3. Pimento Cheese Spread
Serves: 2
8 oz. bag shredded cheddar cheese
4 oz. jar pimentos, drained
1/4 cup mayo
Salt and pepper to taste
Milk
Combine all ingredients except the milk. Mix well and add milk for desired consistency. Cover and refrigerate at least 30 minutes. Spread on bread or crackers.
4. Englander’s Clam Dip
Serves: 2 1/2
1 can New England clam chowder soup
1/2 cup chili sauce
2 tbs. finely chopped onion
1 pkg (8 oz.) cream cheese, softened
With an electric mixer, gradually blend the soup, chili sauce and onion into cream cheese. Chill and server with crackers or chips.
5. Swiss Fondue
Serves: 4
1 large clove of garlic
1 cup dry white wine
1 can cheddar cheese soup
1 lb. natural Swiss cheese, cubed
3 tbs. cornstarch
French or Italian bread cubes
Rub the inside of a fondue pot with cut edges of the garlic, and then discard. In the fondue pot, simmer the wine. Blend in soup, cheese and cornstarch, stir into soup mixture. Heat until the cheese melts; stir occasionally. Spear bread with fondue forks and dip into fondue or set on a platter to serve for guests.
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Earthly Eating Recipe
Chocolate Cream Torte
Makes: one torte
Cake:
1 box chocolate cake mix
Mix and bake the cake according to the package directions, using 2 greased and floured 9-inch baking pans. Cool for 10 minutes before removing from the pans. After cooling, split each in half horizontally making 4 pieces of the cake.
Filling:
1 1/2 cup whipped cream
1/3 cup powdered sugar
In a small mixing bowl, beat the whipping cream until it is soft; fold in the powdered sugar and spread between the layers of the cake. Don’t spread on the sides or the top layer.
Frosting:
1 (18 oz.) pkg. cream cheese, softened
1/4 cup butter
2 tsp. vanilla extract
2 cups powdered sugar
3 tbs. baking cocoa
In another bowl, beat the cream cheese, butter, and vanilla extract together. Gradually beat in powdered sugar and the cocoa. Frost the top if the torte and store in the refrigerator till ready to serve.
Happy Eating!
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